Back about 5 years ago, I was baking daily bread, and we noted that if eaten too close to being baked, it bothered Kirk’s stomach a lot. I narrowed it down to the yeast. If the bread cooled, and then was eaten, no issues. Same with homemade pizza dough. But to make a yeast free quick pizza dough that isn’t biscuit takes a simple trick: an egg added in. It gives the dough a richness and binds it.
Yeast-Free Quick Pizza Dough
- 2 cups all-purpose or white whole wheat flour
- 1 Tbsp baking powder
- 1 tsp fine sea salt
- ½ cup milk, dairy or unsweetened non-dairy
- 1 large egg
- 1 Tbsp avocado or extra virgin olive oil
- 1 cup pizza sauce
- 8 ounces mozzarella cheese, grated
Preheat oven to 425°, line a large rimmed baking sheet with parchment paper.
Beat the egg, milk and oil together in a mixing bowl.
Add dry ingredients, and stir till dough comes together into a ball, using your hand at the end to knead it a bit in the bowl.
Roll the dough out to fit the pan, on the parchment paper.
Top with pizza sauce, sprinkle on toppings (saute vegetables beforehand) and cheese.
Bake for 20 minutes, or until golden and bubbling on top.
Let cool for a few minutes, then slice up.